01/09/2003: Quiche Lorraine
Leave out the bacon for a vegitarian option! This recipe is based on one by Andreas Wohr.
Ingredients
Pastry
- 200g flour
- 150g butter/margerine (not low fat!)
- 1 teaspoon baking powder
- salt
- 6 tablespoons water
Filling
- 250g–300g medium chedder
- 4–6 rashers smoked bacon, grilled and chopped
- 4–6 eggs
- 30g butter, melted
- 1 small onion, finely chopped
- 2–4 mushrooms, chopped
- 125mL milk
- salt and pepper
- ground nutmeg
Method
Preheat the oven to 200°C. Mix together the flour, butter, baking power, salt and water in a bowl into a doughy pastry. Put this into a flan dish and blind bake it until
it is golden brown.
While it is cooking, stir the eggs, cheese, bacon, butter, mushrooms and milk in a second bowl until thoroughly mixed. When the shell is cooked, spoon the filling into it and smooth it down. Sprinkle it with salt, pepper and nutmeg. Place back in the oven.
The quiche will probably take between 30 and 45 minutes to cook. When done, it should be golden brown on top and set (it shouldn’t wobble too much!). A final check is to put a knife into the quiche and withdraw it - if the knife is clean, then the quiche is cooked!